Tomato soup is a classic comfort food loved for its rich and tangy flavors. Made from ripe tomatoes, onions, and aromatic spices, this warm and comforting soup is a go-to option. Whether enjoyed on its own or paired with a grilled cheese sandwich, tomato soup never fails to satisfy and warm the soul.
This creamy and flavorful soup is perfect for those chilly evenings or whenever you’re craving a hearty and satisfying meal. You can whip up this delicious dish quickly with just a handful of ingredients.
Roasted Tomato Soup
Prepare a deliciously simple meal by roasting tomatoes in a pan, blending them to a smooth consistency, and enhancing the flavors with herbs, tomato paste, and seasonings. For added creaminess, consider incorporating evaporated milk or cream, although it’s optional. This hassle-free recipe guarantees a satisfying bowl of tomato soup that will impress with minimal effort.
Roasted Tomato Soup Ingredients
The ingredients for roasted tomato soup include ripe tomatoes, onion, garlic, dried basil, salt, pepper, optional evaporated milk or cream, and flavorful olive oil. These ingredients combine to create a rich, comforting soup with a delightful balance of tanginess and savory notes.
Roasted Tomatoes: The star ingredient of roasted tomato soup, ripe tomatoes are halved and roasted to perfection, bringing out their natural sweetness and intensifying their flavors.
Onion and Garlic: Diced onions and minced garlic add aromatic depth to the soup, infusing it with savory notes and enhancing the overall taste profile.
Olive Oil: Used to coat the tomatoes before roasting and to sauté the onions and garlic, olive oil adds a touch of richness and imparts a subtle fruity flavor to the roasted tomato soup. It helps achieve a golden, caramelized exterior on the tomatoes and enhances the overall depth of flavors in the soup.
Herbs and Seasonings: A combination of dried basil and other herbs brings a delightful earthiness and freshness to the soup. Tomato paste enhances the tomato flavor, while salt and pepper are added to season the soup to taste.
Evaporated Milk or Cream (optional): To add richness and creaminess, you can incorporate evaporated milk or cream into the soup. While optional, it lends a velvety texture and balances the acidity of the tomatoes.
Tips & Tricks For Roasted Tomato Soup
- Choose ripe tomatoes: Opt for ripe and flavorful tomatoes for the best results in terms of taste and sweetness in your roasted tomato soup.
- Roast the tomatoes at high heat: Roasting tomatoes at a high temperature, around 400°F (200°C), helps to caramelize them, intensifying their natural flavors.
- Use a variety of tomatoes: Experiment with a mix of different tomato varieties, such as Roma, cherry, or heirloom, to add depth and complexity to your soup.
- Customize the seasonings: Adjust the herbs and seasonings to suit your taste preferences, adding a pinch of smoked paprika or a sprinkle of Italian seasoning.
- Blend to desired consistency: Blend the soup longer for a smoother texture or keep it slightly chunky for a heartier feel—customize it to your desired consistency.
- Garnish creatively: Elevate your roasted tomato soup by garnishing it with fresh herbs like basil or parsley, a drizzle of olive oil, a dollop of sour cream, or a sprinkle of grated Parmesan cheese. Get creative and make it visually appealing.
- Roasted Red Pepper and Tomato Soup: Add roasted red bell peppers to the roasted tomato soup for a vibrant twist. Blend them for a flavorful combination of sweet tomatoes and smoky peppers.
- Spicy Roasted Tomato Soup: Infuse some heat by adding a diced jalapeño or red pepper flakes to the soup while sautéing the onions and garlic. The spicy kick will add an exciting element to the classic roasted tomato flavor.
- Roasted Tomato and Basil Soup: Enhance the herbaceous notes by incorporating fresh basil leaves into the soup during the blending process. The combination of roasted tomatoes and fragrant basil will create a refreshing and aromatic variation.
- Creamy Roasted Tomato and Mushroom Soup: Sauté a handful of sliced mushrooms, onions, and garlic to bring a rich, umami flavor to the soup. Blend until smooth, and add a splash of cream for a luscious and satisfying twist on roasted tomato soup.
How To Store Leftover Roasted Tomato Soup?
- Allow the soup to cool: Let the leftover roasted tomato soup cool to room temperature before storing it to prevent condensation and maintain its taste and texture.
- Use airtight containers: Transfer the soup to airtight containers or resealable bags, ensuring minimal air inside to prevent spoilage and freezer burn.
- Label and date: Clearly label the containers with the date and contents to easily identify the soup and keep track of its freshness.
- Refrigerate promptly: Place the containers in the refrigerator within two hours of cooking and consume within 3-4 days for optimal freshness.
- Freeze for long-term storage: If you don’t plan to consume the soup within a few days, freeze it for up to 3 months. Divide it into individual portions for easy thawing and reheating.
- Thaw and reheat properly: Thaw frozen soup overnight in the refrigerator or use the defrost setting in the microwave. Reheat gently on the stovetop or microwave, stirring occasionally, until heated through.
Roasted Tomato Soup Recipe
- Baking sheet
- Large pot
- Immersion blender or regular blender
- Knife for dicing onions
- Spoon or spatula for stirring
- Ladle for serving
- 5 pounds Roma tomatoes, halved
- 1 cup cherry tomatoes
- 1 onion diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh basil leaves, grated Parmesan cheese, croutons Toppings (optional)
- Preheat your oven to 400°F (200°C). Place the halved Roma tomatoes and cherry tomatoes on a baking sheet. Drizzle them with olive oil, ensuring they are evenly coated. Sprinkle with salt and black pepper to taste.
- Roast the tomatoes in the preheated oven for about 30-35 minutes or until they are soft and slightly charred. Keep an eye on them to prevent burning.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and saute until they become fragrant and translucent.
- Add the roasted tomatoes to the pot, along with the dried basil. Stir everything together and let it cook for another minute to allow the flavors to meld.
- Pour in the vegetable or chicken broth, ensuring it covers the tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
- Using an immersion or regular blender, puree the soup until it reaches a smooth consistency. If using a regular blender, blend the soup in batches and exercise caution when handling hot liquids.
- Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste. Heat the soup over low heat for a few more minutes, allowing the flavors to blend.
- Serve the roasted tomato soup hot in bowls. Garnish with fresh basil leaves, grated Parmesan cheese, or croutons for added flavor and texture if desired.
- Calories: 150-200 calories
- Total Fat: 8-10g
- Saturated Fat: 4-6g
- Cholesterol: 20-30mg
- Sodium: 400-600mg
- Carbohydrates: 15-20g
- Fiber: 2-4g
- Sugar: 8-10g
- Protein: 4-6g